Ice Cream Pie with 3-Ingredient Fudge and Honeycomb

Ice cream pie hits all sorts of nostalgia buttons for me. Growing up, a version of this pie was my mom’s signature dessert. Her version has a chocolate cookie crust, vanilla ice cream middle, and is drizzled in chocolate syrup, topped with chopped walnuts, and Heath bars. My version keeps the crust (because, it’s delicious) but it’s filled with a caramel-cookie ice cream (pretty much any ice cream flavor you like is going to work!), and topped with a thick layer of homemade fudge, and shards of caramelized honeycomb candy.

Let’s talk components. The crust is your basic cookie crust: crumbs (oreo) + sugar + fat (coconut oil). The ice cream is whatever you want to buy, get 2 pints because 1 is not enough to fill the pie. Get 3 if you want a towering, dome of a pie. The fudge is luscious, perfect, and thick. Almost chewy, which I think is key for fudge sauce–it should not be syrup! And this one is just 3 ingredients (minus the optional dash of salt) and comes together in a snap…you could probably even make it in the microwave, just saying. The honeycomb is totally easy too and brings a welcome crunch and burnt sugar flavor that, in my opinion, is not to be missed. I added it for texture, obvs, but also because I was inspired by this beauty of a cake from Thalia. All together this pie is a frozen dream full of texture and contrast. Start making it now, in time for the weekend! Because it’s still summer and while I’d like it to last a little longer, it’s fading fast y’all! We only have so much time left before prime ice cream pie-ing days fade into pumpkin spice lattes and bushels of gourds.

Even though this pie has a few steps, it's as easy as it is delicious: A simple press-and-bake cookie crust is filled with your favorite ice cream, topped with a quick homemade fudge sauce, and crunchy honeycomb candy!

Author: Cindy

Serves: 1, 9-inch, pie

Ingredients

for the pie:

4 cups chocolate wafer cookies (like Oreos)

3 tablespoons sugar

¼ cup melted coconut oil

pinch of kosher salt

2 pints ice cream, any flavor you like!

1½ cups fudge sauce

1 cup crushed honeycomb candy

for the fudge:

1, 14oz, can sweetened condensed milk

6 ounces dark chocolate chips (or chopped chocolate)

2 tablespoons unsalted butter

pinch of kosher salt (optional)

for the honeycomb candy:

1 cup granulated sugar

¼ cup honey

¼ cup water

¾ teaspoon baking soda

¼ teaspoon kosher salt

Instructions

Preheat the oven to 350°F. Scrape the creme filling from the cookies and discard (you don't have to do this, but I prefer the texture and flavor of the crust without the creme filling). Place the cookies into a food processor and pulse until you get fine crumbs. You should have about 2 cups of crumbs. Pulse in the sugar, coconut oil, and a small pinch of salt. Spread the mixture into the bottom of a 9-inch pie plate, pressing firmly into the bottom and up the sides to form the crust. Bake the crust for 15 minutes in the preheated oven. Remove and cool on a rack. Once the crust is completely cooled, freeze the crust for at least 30 minutes.

While the crust is chilling, soften the ice cream on the counter for 10-15 minutes, just until it's soft enough to spread but is not melted. Spread the ice cream into the chilled crust, cover with plastic, and freeze for several hours (overnight is good, too), until solid. Once frozen, top with the cooled fudge sauce and crushed honeycomb (recipes below). Return to the freezer to set at least 2 hours, up to 24 hours.

Fudge Sauce:

Add the condensed milk to a saucepan and heat over medium-low, stirring to prevent burning, until the mixture begins to bubble. Stir in the chocolate to melt. Once the chocolate has melted and combined, stir in butter. Remove from the heat and cool to room temperature before topping the pie. Store leftovers in a microwave safe container in the refrigerator, reheat in the microwave in 30-second intervals, stirring after each interval until softened.

Honeycomb Candy:

Combine the sugar, honey, and water in a medium saucepan, stirring just to moisten the sugar. Turn on the heat and bring the mixture to a boil--the sugar should dissolve and begin to caramelize. Once the mixture is golden and/or has reached 300°F on a candy thermometer, remove from the heat and carefully stir in the baking soda and salt--the mixture will bubble and steam a lot, so be cautious. Spread the mixture into the prepared pan and cool completely to set, at least 1 hour. Once the candy has set, break it apart with a mallet or knife. Store in an airtight container until ready to use. f

Notes

You can make all of the components a day or so in advance and assemble the pie a few hours before serving.

Dang girl! This is a thing of beauty. I’m so sick of seeing all this Fall stuff everywhere. Glad you are rocking it with the ice cream pie still. I’ve never made honeycomb candy before. I need to give it a go!

Oh please stop! I can’t even with this pie. I made an ice cream cake last weekend but didn’t add any fat to the cookie crumbs and it all fell apart (oops) still tasted good though. This however, looks like the bomb!